Apricot Brandy Pound Cake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 16 |
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this looked and sounded so good that I had to post the recipe... the recipe and the photo are from Gold Metal. Ingredients:
3 cups gold medal® all-purpose flour |
3 cups granulated sugar |
1 1/2 cups butter or margarine, softened |
1/2 cup sour cream |
1/2 cup apricot brandy or apricot nectar |
1 teaspoon almond extract |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
6 eggs |
1 tablespoon powdered sugar, if desired |
Directions:
1. 1. Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour 2. In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
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